There are a lot of people who have found fishing success with the Chinook at Fort Peck this summer.  So, here’s a suggestion for those salmon fillets from food.com:

Crusty, Flavorful Salmon Cakes Recipe

INGREDIENTS

• unsalted butter
• olive oil
• ³⁄₄cup small-diced red onion (1 small onion)
• 1 ¹⁄₂cups small-diced celery (4 stalks)
• ¹⁄₂cup small-diced red bell pepper (1 small pepper)
• ¹⁄₂cup small-diced yellow bell pepper (1 small pepper)
• ¹⁄₄cup minced fresh flat-leaf parsley
• 1tablespoon capers, drained
• ¹⁄₄teaspoon Tabasco sauce
• ¹⁄₂teaspoon Worcestershire sauce
• 1 ¹⁄₂teaspoons Old Bay Seasoning
• ¹⁄₂teaspoon kosher salt
• ¹⁄₂teaspoon fresh ground black pepper
• crushed red pepper flakes, to taste
• ¹⁄₂lb cooked salmon
• ³⁄₄cup panko breadcrumbs(Japanese bread crumbs) or³⁄₄ cup plain breadcrumbs
• ¹⁄₂cup good mayonnaise
• 2teaspoons Dijon mustard
• 2extra-large eggs, lightly beaten

DIRECTIONS

1. Place 2 tablespoons of butter, 2 tablespoons of oil, the onion, celery, red and yellow bell peppers, parsley, capers, Tabasco sauce, Worcestershire sauce, Old Bay Seasoning, salt, and peppers in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
2. Cool to room temperature; flake the salmon into a large bowl, add the bread crumbs, mayonnaise, mustard, and eggs and toss lightly.
3. Add the cooked mixture and mix well.
4. Cover and chill in the refrigerator for 30 minutes.
5. Shape into salmon cakes, 2 1/2 to 3 ounces each.
6. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan over medium heat.
7. Add the salmon cakes and fry for 3 to 4 minutes on each side, until browned.
8. Drain on paper towels; keep them warm in a 250 degree F oven and serve hot.
9. TO COOK SALMON:.
10. Brush with olive oil, sprinkle with salt and pepper, and roast in a 350ºF oven for 15 to 20 minutes, until just cooked.
11. Cover tightly with aluminum foil, allow to rest for 10 minutes, then chill completely.
12. Flake with your hands.
13. *Salmon cakes can be shaped and stored overnight in the fridge on baking sheets wrapped in plastic; fry just before serving.

*Suggestion: Serve with Ina Garten’s Mango Chutney; it’s delicious! I didn’t allow for chill time of over 60 minutes. These are great as appetizers or the entree or we had them for a nice lunch.

(Feature photo via recipeshubs.com)